Eggplant Rollatini

16 ingredients
3 steps

Ingredients

  • 2/3 cup vegetable oil
  • eggplant 1 med., peeled and cut lengthwise into 1/4 inch slices
  • 2 eggs beaten to blend
  • 1 1/4 cups dried breadcrumbs
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese grated
  • 4 cups tomato sauce Quick
  • mozzarella cheese Additional grated
  • 16 ounces plum tomatoes crushed, undrained
  • 8 ounces tomato sauce
  • 1/2 cup tomato paste
  • 1/4 cup dry red wine
  • 2 teaspoons grated Parmesan cheese freshly
  • 1 bay leaf
  • 1/2 teaspoon dried basil crumbled
  • 1/2 teaspoon dried oregano crumbled

Directions

  1. 1
    Heat oil in heavy large skillet over medium-high heat. Dip eggplant slice into eggs. Dip into breadcrumbs, coating thoroughly. Add to skillet and cook until browned, about 3 minutes per side. Drain thoroughly on paper towels. Repeat with remaining eggplant.
  2. 2
    Preheat oven to 350 degrees. Spread Ricotta over each eggplant slice. Sprinkle with Mozzarella. Roll up jelly roll fashion, starting at one short end. Secure each with toothpick. Spread 2 cups tomato sauce in bottom of 9 x 13 inch ovenproof glass baking dish. Place rolls atop sauce. Pour remaining 2 cups sauce over. Sprinkle with additional Mozzarella. Bake until cheese is golden, about 30 minutes. 4 servings.
  3. 3
    Combine all ingredients in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer until thickened, stirring occasionally, about 20 minutes. Serve hot. (Can be prepared 1 month ahead and frozen in airtight container.) Makes about 4 cups. This tangy sauce is also delicious over freshly cooked pasta.

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